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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is from a funny, old cookbook that looks like a coloring book. Never mind that. My husband was educated in Russia and says this is not exactly authentic, but look good. According to him, the borscht he saw prepared was made using a huge marrow bone that was dragged out every time because it was still good . They built some kind of contraption with a large stick and string so the marrow bone was easily pulled out of the soup for another use. Ingredients:
1 1/2 lbs beef brisket, cubed |
1 lb beef marrow soup bones |
2 quarts water |
1 tablespoon salt |
1 lb canned beets, sliced |
1 lb tomato, canned and broken up |
3 tablespoons worcestershire sauce, divided |
3 cups cabbage, shredded |
1 cup carrot, shredded |
1 cup onion, chopped |
5 sprigs fresh parsley |
2 bay leaves |
1 teaspoon sugar |
sour cream (optional) |
1 sprig fresh dill (optional) |
Directions:
1. In a large saucepan, combine beef, marrow bones, water and salt, bring to a boil. Reduce heat and simmer, covered 1 1/2 hours. Skim off any foam that forms.
2. Strain beets, reserving liquid and set aside. Combine beet juice, tomatoes, and 2 tablespoons Worcestershire sauce. Add to beef broth. Also add cabbage, carrots, onions, parsley, bay leaves and sugar. Bring to a boil. Reduce heat and simmer 20 to 30 minutes.
3. Stir in beets, and remaining Worcestershire sauce. Serve with a dollop of sour cream and a sprig of dill.
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